Planning and Preparing Ahead

A couple of days after picking up my first week's share of produce, my determination to not let the produce rot before we consumed it was heavy on my mind. I washed and tore up a head of Butter lettuce and half a head of Romaine, spinned out the water in the salad spinner and put the ready-to-eat lettuce in a big bowl in the fridge. Then I sat down at the computer and did a Google search for "Cilantro Recipes," and "Rhubarb Recipes." Here's what I came up with:

Strawberry-Rhubarb Crisp
1 cup sugar
4 tbsp. flour
4 cups rhubarb, cut in 1/2 inch slices
4 cups strawberries
3 cups oatmeal
1 1/2 cups brown sugar, packed
3/4 cup melted butter
Combine white sugar and flour. Add rhubarb and strawberries, stir. Put in a 9x13 pan. Combine other ingredients and sprinkle over the top. Bake at 350 degrees for 40 minutes. Can be served warm with vanilla ice cream.

I made this version and it turned out great. The recipe actually called for 1/2 cup more of white sugar, but I put in only a cup. It's easy!

Here's another one I have not yet tried, but it will be a good way to use up all that cilantro I know is coming:

Fabulous Cilantro Pesto Pasta

One 16-ounce package farfalle pasta
1 bunch fresh cilantro
5 cloves garlic
1 tbsp. white wine vinegar
1/4 cup grated Parmesan cheese
1/2 tsp. cayenne pepper
1/2 cup walnuts or pecans
salt to taste
1/2 cup olive oil

1. Bring a large pot of salted water to boil. Add the pasta, and return water to a boil. Cook pasta for 8 to 10 minutes or until al dente, drain well.
2. In an electric food processor or blender, blend cilantro, garlic, vinegar, Parmesan cheese, cayenne pepper, nuts, and salt. Add 1/4 cup of the olive oil, and blend the pesto. Add more olive oil until the pesto reaches your desired consistency.
3. Pour pesto in a small saucepan and warm over low heat, stirring constantly, until pesto begins to simmer. Pour over cooked pasta and toss.
   

My good intentions are still strong, and I am not forgetting about that vegetable bin in the fridge that's chock-full!